Ingredients
- 10 tomatillos
- 2 onions
- 1 onion
- 1/2 cilantro (dried)
- 1,300 gr loin
- 180 ml beer
- 30 ml wine vinegar
- 30 ml olive oil
- 6 gr salt
- 2 gr oregano (dried)
- 1 gr coriander (ground)
- 2 slices carrots
- some garlic
Salt and pepper Heat oil in small skillet. Saute onion and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, half c. reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree. Heat skillet over moderate heat. Pour in sauce; cook 10 minutes. Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve with pork.
